Crispy Chicken Legs With A Mustard Crust

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   ["Boil the chicken legs (or wings) for 10'-15' depending on their size. Then drain the water, remove the skin and rinse the foams.", "Let them cool and cover them with mustard and allow them to marinate. Then flip them in the breadcrumbs and fry them in hot oil. I recommend you to fry them in a small diameter pot, to avoid the hot oil splashing.", "For the dipping mix honey and vinegar (play with the proportions to find the analogy that you like) and serve while they are hot and crispy. Bon appetite!", "(This recipe was firstly published in the ""In Whirl of Inspiration' site. Link in profile.)"]

* Per serving · 4 servings · Values may vary.

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